Piacenza Chisolino (chisulèn): The Fried Delight of Emilia Romagna
The Piacenza Chisolino (chisulèn), also known as fried cake or fried dumpling, is a culinary specialty typical of Emilia Romagna. This fried delight, crunchy on the outside and soft on the inside, is a must-have for lovers of traditional cuisine and a symbol of conviviality and joy. Let’s discover together the history, ingredients, and perfect pairings to best enjoy these delightful bites.
Origins and History of Chisolini. The origins are lost in the mists of time. It is believed that they originated as a humble dish, made with simple and easily obtainable ingredients in the Piacenza countryside and throughout the Emilia region. Their spread is linked to peasant traditions and popular festivals, where they were fried in abundance to delight both young and old, often replacing bread. In Fiorenzuola D’Arda, it received the De.Co. municipal designation. Today, Chisolini have become a much-appreciated dish even beyond regional borders, thanks to their unique and irresistible taste.
Ingredients and Preparation. The ingredients to prepare them are few and simple: flour, water, salt, and fresh brewer’s yeast. There are countless versions of the recipe, all similar but not identical. Basically, the dough is kneaded until soft and elastic, then rolled out and cut into diamonds or squares, and fried in plenty of hot oil or lard (if following traditions) until golden and puffy.
What to Serve with Chisolini?
Piacenza Chisolini are an extremely versatile dish and lend themselves to numerous pairings. Traditionally, they are served with mixed cold cuts, aged cheeses, and pickles. A perfect pairing is with Piacenza DOP salami, Culatello di Zibello DOP, and a selection of local cheeses such as crescenza, gorgonzola-type blue cheeses, or native caciottas. What Wine to Pair? We recommend a young and fruity red wine, such as a Gutturnio or Barbera. These wines, with their acidity and delicate tannins, balance the saltiness of the cold cuts and the crunchiness of the Chisolini. Alternatively, you can opt for a sparkling Lambrusco or Ortrugo, a classic pairing of the Emilian cuisine.
Below are other traditional Piacenza recipes:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 1,777.26 (Kcal)
- Carbohydrates 61.65 (g) of which sugars 1.50 (g)
- Proteins 11.18 (g)
- Fat 169.41 (g) of which saturated 28.97 (g)of which unsaturated 131.61 (g)
- Fibers 2.81 (g)
- Sodium 264.03 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Piacenza Chisolino (chisulèn)
- 4 cups all-purpose flour
- 0.88 oz fresh brewer's yeast
- as needed milk
- 1 tbsp white wine vinegar
- 6.76 oz water
- 0.14 oz fine salt
- 1 quart peanut oil (or lard for frying)
- 1 tbsp lard (optional)
Tools
Tips for purchasing the used tools:
- Pastry Board Lupia – Birch Wood Pastry Board, Ideal for Kneading and Rolling Dough, Size 23.6×31.5 inches, Thickness 0.35 inches, Made in Italy, Natural Material
- Fryer Krüger PF24 – Frypot, Ø 9.4 inches, 4 liters
- Pasta Machine Imperia Ipasta Classic Pasta Machine, Fresh Pasta in Steel, Manual Roller with Crank, for Lasagna, Tagliolini, Fettuccine, 100% Made in Italy
- Mixer KitchenAid Artisan 5KSM125EER Stand Mixer, Empire Red
Steps for Piacenza Chisolino (chisulèn)
Let’s dissolve the yeast in a little warm milk and let it rehydrate for about 15 minutes. On a pastry board with the flour, make a well, or put everything in the mixer and pour in the rehydrated yeast, add the vinegar, salt and a tablespoon of lard (if desired), the water and knead the mixture until you get a soft dough. Once ready, let it rest for about 90 minutes, in a bowl covered with a cloth.
Once ready, cut the dough into pieces and roll the dough to a thickness of 1/16 inch. Create diamonds of 2 inches x 1.5 inches. Heat the oil or lard, when it is hot, fry the pieces of dough a few at a time. When the chiosolini are golden, remove them from the oil and place them on absorbent paper. Serve hot, accompanied by cold cuts and cheeses of your choice.
